Marc Forgione's maple whipped sweet potatoes

Marc Forgione's maple whipped sweet potatoes

MCT

Maple whipped sweet potatoes From Marc Forgione "This has been a fixture on our Thanksgiving table all my life. My dad came up with it at An American Place, and everyone who tastes it swears they'll never make sweet potatoes any other way. The hazelnut brown butter is my extra spin." Serves 6 4 sweet potatoes, about 2 1/2 pounds total weight, unpeeled 2 tablespoons sour cream 1 tablespoon unsalted butter, at room temperature 2 tablespoons pure maple syrup Salt and freshly ground black pepper Hazelnut brown butter 4 tablespoons unsalted butter 1/4 cup chopped hazelnuts 1 small shallot, minced 2 tablespoons finely chopped fresh flat-leaf parsley Salt and freshly ground black pepper For the sweet potatoes: Preheat the oven to 375 degrees F. Using a fork, pierce the skin of each sweet potato in a few places. Place the potatoes on a rimmed baking sheet and bake until soft, 45 to 50 minutes. Remove from the oven and let cool until they can be handled. Cut each sweet potato in half lengthwise, scoop the potato pulp into a food processor, and discard the skin. Add the sour cream, butter, and maple syrup and pulse the mixture until smooth. Season with salt and pepper. Transfer to a baking dish and cover to keep warm until ready to serve. (The sweet potatoes may be prepared up to this point 24 hours in advance, covered, and refrigerated. To reheat, preheat the oven to 375 degrees F, cover the baking dish with aluminum foil, and place in the oven until heated through, about 30 minutes.) For the brown butter: In a heavy-bottomed saucepan, melt the butter over medium heat and cook until pale gold, 2 to 3 minutes (be careful the butter does not burn). Add the hazelnuts and stir until golden and fragrant, 1 to 2 minutes longer. Add the shallot and parsley and cook just until softened, about 1 minute. Season with salt and pepper. (The brown butter may be prepared up to 24 hours in advance, covered, and refrigerated. Before serving, reheat in a small, heavy-bottomed saucepan over medium heat.) Drizzle the brown butter over the hot sweet potatoes and serve immediately.

Maple whipped sweet potatoes From Marc Forgione "This has been a fixture on our Thanksgiving table all my life. My dad came up with it at An American Place, and everyone who tastes it swears they'll never make sweet potatoes any other way. The hazelnut brown butter is my extra spin." Serves 6 4 sweet potatoes, about 2 1/2 pounds total weight, unpeeled 2 tablespoons sour cream 1 tablespoon unsalted butter, at room temperature 2 tablespoons pure maple syrup Salt and freshly ground black pepper Hazelnut brown butter 4 tablespoons unsalted butter 1/4 cup chopped hazelnuts 1 small shallot, minced 2 tablespoons finely chopped fresh flat-leaf parsley Salt and freshly ground black pepper For the sweet potatoes: Preheat the oven to 375 degrees F. Using a fork, pierce the skin of each sweet potato in a few places. Place the potatoes on a rimmed baking sheet and bake until soft, 45 to 50 minutes. Remove from the oven and let cool until they can be handled. Cut each sweet potato in half lengthwise, scoop the potato pulp into a food processor, and discard the skin. Add the sour cream, butter, and maple syrup and pulse the mixture until smooth. Season with salt and pepper. Transfer to a baking dish and cover to keep warm until ready to serve. (The sweet potatoes may be prepared up to this point 24 hours in advance, covered, and refrigerated. To reheat, preheat the oven to 375 degrees F, cover the baking dish with aluminum foil, and place in the oven until heated through, about 30 minutes.) For the brown butter: In a heavy-bottomed saucepan, melt the butter over medium heat and cook until pale gold, 2 to 3 minutes (be careful the butter does not burn). Add the hazelnuts and stir until golden and fragrant, 1 to 2 minutes longer. Add the shallot and parsley and cook just until softened, about 1 minute. Season with salt and pepper. (The brown butter may be prepared up to 24 hours in advance, covered, and refrigerated. Before serving, reheat in a small, heavy-bottomed saucepan over medium heat.) Drizzle the brown butter over the hot sweet potatoes and serve immediately. (MCT)

Maple whipped sweet potatoes From Marc Forgione "This has been a fixture on our Thanksgiving table all my life. My dad came up with it at An American Place, and everyone who tastes it swears they'll never make sweet potatoes any other way. The hazelnut brown butter is my extra spin." Serves 6 4 sweet potatoes, about 2 1/2 pounds total weight, unpeeled 2 tablespoons sour cream 1 tablespoon unsalted butter, at room temperature 2 tablespoons pure maple syrup Salt and freshly ground black pepper Hazelnut brown butter 4 tablespoons unsalted butter 1/4 cup chopped hazelnuts 1 small shallot, minced 2 tablespoons finely chopped fresh flat-leaf parsley Salt and freshly ground black pepper For the sweet potatoes: Preheat the oven to 375 degrees F. Using a fork, pierce the skin of each sweet potato in a few places. Place the potatoes on a rimmed baking sheet and bake until soft, 45 to 50 minutes. Remove from the oven and let cool until they can be handled. Cut each sweet potato in half lengthwise, scoop the potato pulp into a food processor, and discard the skin. Add the sour cream, butter, and maple syrup and pulse the mixture until smooth. Season with salt and pepper. Transfer to a baking dish and cover to keep warm until ready to serve. (The sweet potatoes may be prepared up to this point 24 hours in advance, covered, and refrigerated. To reheat, preheat the oven to 375 degrees F, cover the baking dish with aluminum foil, and place in the oven until heated through, about 30 minutes.) For the brown butter: In a heavy-bottomed saucepan, melt the butter over medium heat and cook until pale gold, 2 to 3 minutes (be careful the butter does not burn). Add the hazelnuts and stir until golden and fragrant, 1 to 2 minutes longer. Add the shallot and parsley and cook just until softened, about 1 minute. Season with salt and pepper. (The brown butter may be prepared up to 24 hours in advance, covered, and refrigerated. Before serving, reheat in a small, heavy-bottomed saucepan over medium heat.) Drizzle the brown butter over the hot sweet potatoes and serve immediately.